2 packets of active dry yeast (30 g)
1/2 cup of warm water
1/4 cup of honey (80 g)
1 tablespoon of salt
1/4 cup of unsalted butter or margarine (60 g)
1 3/4 cups of whole wheat flour (360 g)
4 cups of all-purpose flour (600 g)
melted butter or margarine for brushing
2 packets of active dry yeast (30 g)
1/2 cup of warm water
1/4 cup of honey (80 g)
1 tablespoon of salt
1/4 cup of unsalted butter or margarine (60 g)
1 3/4 cups of whole wheat flour (360 g)
4 cups of all-purpose flour (600 g)
melted butter or margarine for brushing
In a large mixing bowl, dissolve the yeast in warm water (1/2 cup)
Add honey, salt, melted butter or margarine, warm water, and whole wheat flour
Beat until smooth
Add enough all-purpose flour to knead with your hands
Place the dough on a floured surface and knead for 10 minutes, until firm and elastic
Shape the dough into a rectangle and place it in a greased bowl
Let rise for 1 hour, or until doubled in size
Brush the tops of the loaves with melted butter and dust with whole wheat flour
Cover and let rise again for 1 hour, or until doubled in size
Punch down each loaf and divide into two parts
Shape each part into a rectangle and fold it three times
Roll tightly, pressing edges to seal
Place the loaves in prepared pans and brush tops with melted butter
Dust with whole wheat flour and let rise for 1 hour, or until doubled in size
Bake in a moderate oven (180°C) for 45 minutes, or until golden brown and sounds hollow when tapped
Remove from oven, unpan, and let cool
Slice into 50 pieces, each about 1 cm thick.
